Culinary Cues

MARCH 10, 2022

If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. A server doesn’t show up, we adjust the station chart and maybe change the timing at the door, but we figure it out. PLAN BETTER – TRAIN HARDER. I rest my case.

Front of House 447

Front of House Back of House Uniforms Hiring 447

Culinary Cues

JANUARY 8, 2021

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response. Think about the technology sector as a prime example.

2021 462

2021 Social Media Kitchen Safety Restaurant Law 462

ExactHire - Restaurants

DECEMBER 9, 2022

Organizations pursuing high-volume hiring propel job creation and fuel economic growth. When you’re dealing with mass hiring, you need creative and practical ways to complete it. What is High-Volume Hiring? High-volume hiring refers to the practice of filling a high-number open requisitions within a short timeframe.

Hiring 98

Hiring Recruiting Customer Experience Document 98

Culinary Cues

MAY 20, 2024

How is your kitchen organized, how much time are you willing to invest in training, how do you (the chef and owner) present yourself as a leader and mentor, how serious are you about the right way to cook, how open are you to sharing, and how effective are you at building a team of professionals who look and act the part?

Hotels 272

Hotels Fine Dining Front of House Back of House 272

7 Shifts

JULY 29, 2020

Restaurants must be picky, however, to ensure that new hires are good fits for the long term and that they’ll work safely alongside existing staff. It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely?

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Day Three Role-specific training.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Educate yourself on costs, hiring, and the market you are in before taking the leap. Hiring/staffing ?? Training before opening.

2020 335

2020 Hiring Cash Management Education 335

Culinary Cues

AUGUST 28, 2020

Shake off the dust of complacency, press the wrinkles out of that chef coat, polish those shoes and face the challenges straight on. Send out information about your current offerings and your future plans through effective email blasts. Work at it, train for it, stand behind it, and make a difference. BE PRESENT.

Social Media 436

Social Media Communication Loyalty Program Training 436

Restaurant365

MARCH 15, 2022

Your hiring strategy must focus on hiring the right employees for your restaurant rather than just filling an open position. And a comprehensive approach to employee retention must be built into your hiring strategy. Consequently, it’s imperative that you hire with a retention mindset.

Hiring 78

Hiring Cash Management Insurance Communication 78

Embrace the Suck

FEBRUARY 16, 2023

Owner #2 doesn't like that it takes longer, so they tell the team they can provide a bottle or can with an empty glass. A line cook calls out to a prep cook, "Hey, we need some onions!" Three crucial minutes later, the line cook is presented with the wrong ingredient and blows up at the prep cook. The result?

Front of House 300

Front of House Back of House Communication Hiring 300

Culinary Cues

AUGUST 18, 2022

The workflow of those short order cooks was not an accident, it was not instinctive, and it was not solely the work of the manager or chef who hired them. Everyone needs to take responsibility for setting the stage. The result of this commitment is a thing of beauty and the result of a lack of commitment is painful to watch.

Customer Experience 411

Customer Experience Food Order Hiring Café 411

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Find out everything you can about your guests and potential guests. I wonder why this is the case.

Fine Dining 392

Fine Dining Front of House Customer Service Customer Experience 392

Culinary Cues

MARCH 22, 2023

When offered, it quickly sells out because people are always drawn to perfection. It is that carrot just a bit too far out of reach that it can’t be grabbed, but in the process of pursuit we push ourselves as far as possible with that goal in mind. You know it, when you see it, feel it, smell it, or taste it.

Coaching 368

Coaching Fine Dining Café Training 368

7 Shifts

FEBRUARY 16, 2022

But without the right tools, it'll take long nights and countless cups of coffee to organize the moving pieces of multi-location employee scheduling for your restaurant. Without reporting, how can you accurately forecast sales in your restaurant by day, which then enables you to build out an ideal staff size for each shift?

Restaurant Law 370

Restaurant Law Point of Sale Communication Hiring 370

Sling

DECEMBER 19, 2020

An effective restaurant training program is the driving force behind your business’s success. In this article, the workforce management experts at Sling give you tips for creating a restaurant training program that really works. Restaurant Training Vs. Onboarding. Restaurant Training. Onboarding. 1) Start Small.

Training 78

Training Hiring Front of House Back of House 78

Culinary Cues

MARCH 15, 2021

The businesses that will hire your students need to be vested in your effort – this is how success is defined. If you teach in a live restaurant environment on your campus is it operated with five times as many cooks in training as would be possible in a real restaurant? STUBORN ADHERENCE TO THE WAY IT HAS ALWAYS BEEN DONE.

Education 539

Education Food Supply Training Communication 539

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

Management 195

Management Management Kitchen Safety Front of House 195

7 Shifts

APRIL 21, 2023

These 4 executives started out working in entry-level restaurant jobs. That gave his team members the confidence to take on more duties and gave them motivation to move up. These courses were bite-sized presentations that Bhushan developed from his own experience. Always had a love for taking care of people this way.

Leadership 195

Leadership Training Front of House Customer Experience 195

Culinary Cues

JUNE 13, 2023

Just think for a moment of the context and implications when presented in conversation: “I have so much work to do” generally infers that you are over-burdened and challenged to complete everything. “I I need a job” however becomes a sense of urgency that steps away from the negative and shouts out how important a job is to your survival.

Article 308

Article Social Media Blog Café 308

Culinary Cues

OCTOBER 24, 2020

Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way. General Motors would never build and equip an auto plant, hire the entire staff, and create a marketing strategy until the car they intend to build is designed, prototyped, and presented to various focus groups first.

Menu 388

Menu Seasonal Menu Front of House Café 388

Culinary Cues

DECEMBER 30, 2019

Some have their feet planted firmly on the ground with a system that is time tested and solid, while others tend to drift in and out of consciousness. Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees.

Cash Management 266

Cash Management Point of Sale Leadership Website Management 266

Modern Restaurant Management

DECEMBER 21, 2023

Taking proactive measures and having plans in place will allow your business to react quickly to help minimize the impact of an emergency. Let us pass on the knowledge and expertise that we have gained in our 100+ years in the insurance business, so you can take a few things off your plate – and gain peace of mind.

2024 186

2024 Kitchen Safety Cash Management Insurance 186

Modern Restaurant Management

SEPTEMBER 29, 2023

Bar owners can mitigate these risks by hiring qualified professionals for installation, maintenance, and cleaning service. Additionally, they can train employees on proper cleaning, frequency intervals and safety procedures. When it comes to your expensive equipment, don’t take shortcuts. Train all staff on their use.

Bar 186

Bar Kitchen Safety Equipment Insurance 186

Culinary Cues

JANUARY 23, 2021

How you approach profit will determine what your physical plant will look like, the scope of sophistication in your kitchen, who your vendors will be, how many employees you will hire and the depth of their experience, where you advertise and how much you invest in that, your table top appointments, and even your hours of operation.

Point of Sale 450

Point of Sale Front of House Back of House Fine Dining 450

7 Shifts

MAY 23, 2024

In this industry, one of the worst-case scenarios is running out of money. By budgeting your restaurant's resources, you can proactively anticipate the obstacles, hurdles, and challenges your business might face and take the steps needed to prevent them from taking place. For a small business, this should be enough.

Point of Sale 222

Point of Sale Seasonal Menu Food Supply Cash Management 222

Modern Restaurant Management

OCTOBER 3, 2022

Restaurant and bar owners can mitigate these risks by hiring qualified professionals for installation, maintenance, and cleaning service. Additionally, they can train employees on proper cleaning, frequency intervals and safety procedures. When it comes to your expensive equipment, don’t take shortcuts. Class K Gets the A.

Kitchen Safety 209

Kitchen Safety Equipment Insurance Restaurant Law 209

Modern Restaurant Management

JUNE 7, 2021

During shut-downs, many restaurants were forced to move operations to carry-out and delivery only, but as the world begins to reopen, restaurants will need to figure out how to rebuild customer confidence around indoor dining operations. Although not as great, the risk of surface transmissions is still present. In the U.S.,

Kitchen Safety 209

Kitchen Safety Customer Service Customer Experience Dine-in 209

The Restaurant Times

NOVEMBER 17, 2020

The luxury of choosing among so many great places to eat has left the customers of the present era spoilt for choice. People only choose to eat out when they want to have a delightful experience. Anyone who’s worked in the restaurant business understands that training staff takes a lot of time and resources.

Fine Dining 52

Fine Dining Hiring Employee Relations Customer Experience 52

Culinary Cues

DECEMBER 26, 2020

So, as we close out on 2020 – here are some reflections and outcomes in the past that we might learn from. [] A DRAMATIC EVENT, BEYOND OUR CONTROL HAS SHUT THE DOOR ON RESTAURANT BUSINESS. Our purpose, and our passion have been devastated over the past 9-months and we know that it will still take time before things truly begin to improve.

Fine Dining 475

Fine Dining 2008 Kitchen Safety Customer Experience 475

Modern Restaurant Management

DECEMBER 22, 2022

Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants. There are continued beliefs that automation and robotics will take away jobs, which is just a myth.

2023 185

2023 Front of House Back of House 2022 185

7 Shifts

SEPTEMBER 25, 2019

Restaurant owners are placing more importance and effort than ever on making sure employees are engaged and fulfilled, and that toxic work cultures are stamped out before they can thrive. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment?

Back of House 276

Back of House Management Management BOH 276

Culinary Cues

MAY 9, 2021

For decades there was an expectation that when a person reached the age of 16 (or sometimes even younger with working papers) – he or she would start applying for part time jobs (at least in the summer months when school was out). PLAN BETTER – TRAIN HARDER Harvest America Ventures, LLC. Bob Beauprez. Restaurant Consulting.

Government 438

Government Café Education Hiring 438

Culinary Cues

AUGUST 31, 2019

It goes beyond the job description: hiring, training, menu planning, quality control, cost control, representation, leadership, purchasing, image building and so on. Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present. Suddenly Jake was “all out”.

Reference 345

Reference Uniforms Social Media Take-out 345

MBB Hospitality

FEBRUARY 13, 2024

To begin, you can implement consistent training programs – especially when there are certain things you want to try out to improve overall restaurant operations. Another idea is regular performance evaluations such as making them a bit more frequent as opposed to on a spaced out basis like every quarter or so.

Inventory 52

Inventory Hiring Food Order Social Media 52

Culinary Cues

FEBRUARY 16, 2021

I know how many sleepless nights went into the decision to lease a space, writing a check for the kitchen equipment, filing for an LLC, hiring those first employees, receiving that first order from vendors, and wondering if there will be enough money to pay the bills each week. Chef Charlie Palmer’s Aureole was one of those operations.

Fine Dining 433

Fine Dining Employee Relations Front of House Small Business 433

Culinary Cues

SEPTEMBER 1, 2023

Are you meticulous about changing the oil in your deep fryer, or filtering out the smell of carbon build up on burner grates and broiler grids? We know that music can enhance a good time out on the town, but have we paid adequate attention to the type of music and sound level as it applies to the menu concept?

Fine Dining 315

Fine Dining Dine-in Front of House Design 315

Culinary Cues

NOVEMBER 25, 2019

Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job. That – “I wanna be a cook” individual takes a deep breath and makes the commitment to seek knowledge, to experience the lifestyle, to build the skills that are necessary to truly carry the title. PLAN BETTER – TRAIN HARDER.

Fine Dining 389

Fine Dining Food Order Back of House Uniforms 389